|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed mac and cheese and chicken and rice soup in the WIC that was above 41F. Both items were made on 05-13-2021 and did not properly cool. CDI-PIC voluntarily discarded the items. REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed chicken wings, pasta, shrimp, and salad that were improperly cooling. Chicken wings were tightly wrapped and being held in a metal container in the WIC. Shrimp was tightly wrapped and packed into a container. Pasta was tightly wrapped and put into plastic containers. Salads were prepped and put into styrofoam containers and the lids were shut. CDI-wings. Pasta and shrimp were placed onto sheet pans and put into the freezer to rapidly cool. Tops were taken off of the containers of salad. REPEAT |